On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification.pdf (750.41 kB)
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On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification

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journal contribution
posted on 27.07.2012 by Jeonghee Surh, Young Gyu Jeong, Goran Vladisavljevic
We report on the preparation and characterization of lecithin-stabilizedoil-in-wateremulsions (10 or 20 wt% corn oil, 2 wt% lecithin, pH 3, 100 or 150 kPa) by multi-stagepremixmembraneemulsification using a Shirasu porous glassmembrane (mean pore size 8 μm). Structural characteristics of the emulsions such as droplet size distribution, mean droplet diameter, and morphology were measured by using a laser light scattering and optical microscopy, respectively. As the number of passes through the membrane increased from 1 to 5, the transmembrane flux decreased from 30 to 1 m3 m−2 h−1. It demonstrates that lecithin emulsifier, even if its net charge is negative (pKa ∼ pH 1.5), tends to foul SPG membrane by blocking the membrane pores, which was attributed to the possible interaction between positive groups on the lecithin molecules with anionic silanol groups on the membrane surface.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Citation

SURH, J., JEONG, Y.G. and VLADISAVLJEVIC, G.T., 2008. On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification. Journal of Food Engineering, 89 (2), pp. 164 - 170

Publisher

© Elsevier

Version

AM (Accepted Manuscript)

Publication date

2008

Notes

This article was published in the serial, Journal of Food Engineering [© Elsevier]. The definitive article is available at: http://www.sciencedirect.com/science/article/pii/S026087740800191X

ISSN

0260-8774

Language

en

Exports